If you are searching for a cozy, nourishing dish that bursts with flavor and comfort, this Butternut Squash Butter Bean Curry Recipe is an absolute must-try. It is a vibrant and creamy curry that combines the natural sweetness of roasted butternut squash with the creamy texture of butter beans, all enveloped in a fragrant, spiced coconut milk sauce. This recipe is perfect for chilly nights or whenever you crave something hearty yet wholesome. It beautifully balances warming spices with fresh ingredients, creating a satisfying meal that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this curry lies in its thoughtfully selected ingredients, each bringing something special to the table. From the sweetness of the squash to the rich creaminess of coconut milk and the aromatic spices, every component plays a crucial role in building the flavor, texture, and color of the dish.
- Butternut squash or honeynut squashes: Roasting these brings out their natural sweetness and creamy texture, forming the curry’s base.
- Olive oil and kosher salt: Essential for roasting, helping achieve a perfect caramelization and seasoning the squash beautifully.
- Full-fat coconut milk: Adds luscious creaminess and a subtle tropical flavor that balances the spices.
- Olive oil or avocado oil for frying: Great neutral oils that heat well and carry the spices without overpowering them.
- Shallots: Finely minced for a mild, sweet onion flavor that softens wonderfully when fried.
- Garlic: Adds a fragrant, savory depth that’s fundamental in curries.
- Fresh ginger: Brings a warm, zesty brightness that complements the richness.
- Ground turmeric: Provides earthy notes and a gorgeous golden color.
- Kosher salt: Perfectly seasons all elements to enhance their natural flavors.
- Curry powder, ground cumin, ground coriander, cayenne pepper, and paprika: This spice blend is key to layering warmth, smokiness, and a gentle heat.
- Black pepper: A tiny pinch heightens the other spices and adds subtle spice complexity.
- Butter or vegan butter: Enriches the curry with a velvety finish and helps bind the flavors.
- Butter beans: Creamy beans that add satisfying protein and heft to the curry.
- Lemon juice: Brightens the final dish with fresh acidity to balance the creaminess.
- Minced cilantro: Adds a fresh, herbaceous contrast as a garnish.
How to Make Butternut Squash Butter Bean Curry Recipe
Step 1: Roast the Squash
Start by preheating your oven to 450°F and lining a baking tray with parchment paper. Poke the butternut squash or honeynut squashes a few times with a knife or fork. Drizzle generously with olive oil and sprinkle with kosher salt, then rub the seasoning into the skin well. Roast for 30 to 35 minutes, until the squash is beautifully tender and caramelized. This roasting step develops deep, sweet flavors that form the backbone of the curry.
Step 2: Prepare the Squash Flesh
Once roasted, let the squash cool on the counter for about 15 minutes so it’s easy to handle. Using your hands and a fork for assistance, peel off the skin carefully, avoiding the seeds. You’ll want to scoop out about 1 cup of the soft roasted flesh to blend later. This creamy squash flesh will blend into smooth perfection with the coconut milk.
Step 3: Blend the Curry Base
Add the roasted squash flesh and the full-fat coconut milk to a blender and pulse until you get a silky smooth mixture. This step infuses the curry with richness and creates its velvety texture, so take your time to get it smooth and creamy. Set this luscious base aside while you prepare the rest of the curry.
Step 4: Prepare the Butter Beans
Drain your butter beans in a colander and rinse them thoroughly under cold water. This washes away excess starch and any canned flavor, making the beans light and fresh for the curry.
Step 5: Cook the Aromatics and Spices
Heat a generous splash of olive or avocado oil in a large, deep pan over medium heat until it shimmers. Add the minced shallots, garlic, and ginger, frying until the shallots soften and the garlic becomes fragrant—this should take just a few minutes. Then, sprinkle in the turmeric, kosher salt, curry powder, cumin, coriander, cayenne, paprika, and a pinch of black pepper. Cook for just 30 seconds, stirring constantly to toast the spices and release their perfume without burning them.
Step 6: Combine and Simmer
Pour in the butter beans, the blended squash and coconut milk mixture, and the butter or vegan butter. Stir everything together until fully combined. Turn the heat down to low and cover the pan. Let the curry gently simmer for about 10 minutes until it thickens slightly and the flavors marry beautifully. This gentle simmer allows the beans to soak up the rich sauce and the spices to deepen.
How to Serve Butternut Squash Butter Bean Curry Recipe
Garnishes
Fresh minced cilantro is the perfect finishing touch, adding a bright, herbaceous note and lovely green flecks against the rich orange curry. A final squeeze of lemon juice right before serving wakes up all the flavors by adding a spark of acidity that balances the creaminess and spices perfectly.
Side Dishes
This curry pairs wonderfully with warming breads like toasted sourdough or soft naan, ideal for mopping up every last bit of sauce. If you prefer grains, fluffy white rice or fragrant basmati offer a delicate counterpoint that lets the curry shine. Either way, these sides help make the dish a complete, satisfying meal.
Creative Ways to Present
For a fun twist, serve this curry in a hollowed-out roasted squash bowl for an eye-catching presentation that doubles as an edible dish. You can also sprinkle toasted pumpkin seeds or crushed cashews on top for delightful crunch and texture contrasts. Adding a dollop of yogurt or a drizzle of coconut cream creates an extra layer of creaminess and visual appeal.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in an airtight container in the refrigerator for up to 4 days. Its flavors tend to deepen over time, making leftovers just as enjoyable—if not more so—than freshly made.
Freezing
It freezes exceptionally well, making it a perfect dish for meal prep. Cool the curry completely before transferring it to a freezer-safe container, then freeze for up to 3 months. When thawed, the texture remains creamy and delicious.
Reheating
Gently reheat the curry on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You may want to add a splash of water or coconut milk if it has thickened too much. Heat until warmed through and piping hot, then serve as usual.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While butternut squash is traditional and adds great sweetness, varieties like kabocha or acorn squash can work well too. Just adjust roasting times slightly if needed.
Is this recipe vegan-friendly?
Yes! Just use a plant-based butter substitute, and omit any dairy toppings. The coconut milk and butter beans provide plenty of richness and protein.
Can I make this curry spicier?
Definitely! Feel free to increase the cayenne pepper or add chopped fresh chili to the aromatics if you like a more pronounced heat.
What can I substitute for butter beans?
Great alternatives include chickpeas, cannellini beans, or even lentils. Each will add different textures and flavors but still complement the squash beautifully.
How do I know when the squash is perfectly roasted?
The squash is done when it’s fork-tender and browned in spots. You should be able to easily pierce it with a fork without resistance, and the skin should loosen enough to peel off easily.
Final Thoughts
Once you experience the warm, comforting flavors of this Butternut Squash Butter Bean Curry Recipe, it will quickly become a beloved staple in your kitchen. Its simplicity, rich texture, and vibrant spice blend create a dish that is as nutritious as it is delicious. I encourage you to try it soon—you might just find yourself making it again and again, sharing it with friends and family as your go-to cozy meal.
Print
Butternut Squash Butter Bean Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Roasting and Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This comforting Butternut Squash Butter Bean Curry is a creamy, flavorful dish combining roasted butternut squash and tender butter beans simmered in a spiced coconut milk base. Perfectly balanced with warming spices and a hint of citrus, it’s an easy yet impressive vegetarian curry that pairs beautifully with naan, sourdough, or rice.
Ingredients
Squash
- 1 butternut squash or 2 honeynut squashes
- Olive oil for roasting
- Kosher salt for roasting
Curry Base
- 1 can (13.5 oz or 400 g) full-fat coconut milk
- Olive oil or avocado oil for frying
- 2 medium shallots, finely minced
- 5 cloves garlic, finely minced
- 1-inch piece of ginger, finely minced
- 1 tsp ground turmeric
- 1 tsp kosher salt, plus more as needed
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/8 tsp black pepper (or a small pinch)
Beans & Finishing
- 2 cans (28 oz or 800 g) butter beans, drained and rinsed
- 2–3 tbsp butter or vegan butter
- Lemon juice, to taste
- Minced cilantro for garnish
Instructions
- Roast the butternut squash: Preheat the oven to 450°F (230°C) and line a baking tray with parchment paper. Poke the whole butternut or honeynut squash with a knife or fork. Drizzle generously with olive oil and sprinkle kosher salt over it, rubbing it into the skin. Place it on the tray and roast for 30-35 minutes until you can easily pierce it with a fork.
- Peel and remove the squash flesh: Allow the roasted squash to cool on the counter for about 15 minutes. Using your hands and a fork, peel off the skin, then scoop out the tender flesh, avoiding any seeds. Measure out 1 cup of the squash flesh for the curry.
- Prepare the curry base: Place the roasted squash flesh into a blender along with the full-fat coconut milk. Blend until smooth and creamy. Set this mixture aside.
- Prepare the butter beans: Drain the butter beans in a colander and rinse them thoroughly under cold water. Set aside.
- Make the curry: Heat a generous amount of olive or avocado oil in a large, deep pan over medium heat until shimmering. Add the minced shallots, garlic, and ginger, frying until shallots turn translucent and garlic becomes fragrant. Sprinkle in the turmeric, kosher salt, curry powder, cumin, coriander, cayenne pepper, paprika, and black pepper. Fry the spices with the aromatics for about 30 seconds, stirring constantly to prevent burning.
- Add beans, squash mixture, and butter: Pour in the drained butter beans and the blended squash-coconut milk mixture. Stir in 2-3 tablespoons of butter or vegan butter until melted and fully incorporated. Mix well and reduce the heat to low, then cover the pan with a lid.
- Simmer and finish: Let the curry simmer gently on low heat for about 10 minutes until it starts to bubble softly. Remove from heat. Squeeze lemon juice over the curry to taste and stir in minced cilantro for freshness.
- Serve: Serve the curry hot, paired with toasted sourdough bread, naan, or white rice for a satisfying meal.
Notes
- Roasting the squash enhances its natural sweetness and adds depth of flavor to the curry.
- Be careful not to over-fry the powdered spices to avoid a bitter taste.
- Use vegan butter to keep the recipe completely plant-based.
- Lemon juice brightens the curry and balances the richness.
- This curry can be stored in the fridge for up to 3 days and reheated gently on the stove.
